Beef Empanada

Filipino empanada with ground beef filling on a white plate

4.07 from 92 votes

Delicious empanadas with a savory ground beef filling and buttery, flaky crusts! These meat hand pies are hearty, tasty, and perfect for one-the-go snacks or party food!

Prep Time30

Cook Time1

Chill2

Total Time4

Course: Appetizer, Snack

Cuisine: Filipino

Servings: Servings

Calories: 335kcal

Author: Lalaine Manalo

Ingredients

For the Crust

8 ounces (2 sticks) butter
2 ½ cups flour
3 tablespoons sugar
1 teaspoon salt
⅓ cup ice water

For the Meat Filling

1 tablespoon canola oil
½ small onion, peeled and chopped
1 clove garlic, peeled and minced
½ pound ground beef
¾ cup tomato sauce
1 small potato, peeled and diced
1 large carrot, peeled and diced
½ cup frozen sweet peas, thawed
2 tablespoons raisins
salt and pepper to taste

For the Egg Wash

1 egg
1 tablespoon milk
⅛ teaspoon salt

US Customary - Metric

Instructions

Cut butter into cubes and freeze for about 1 hour. In a bowl, whisk together flour, sugar and salt and chill in the refrigerator for about 30 minutes.
Add butter to flour mixture. Cut the butter into the flour using a pastry blender or by pinching the fat into the flour mixture with hands. Work them together until resembling coarse cornmeal with pea-like, butter-speckled pieces.
Slowly drizzle water to flour-butter mixture and with hands, mix until just combined. If the dough is too crumbly and does not hold together, add more water a tablespoon at a time. DO NOT ADD TOO MUCH LIQUID and DO NOT OVERWORK DOUGH.
Gently gather dough into a ball. Wrap with plastic wrap and chill in the refrigerator for about 2 hours.
Meanwhile, in a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.
Add ground beef and cook, breaking into pieces with the back of the spoon, for about 6 to 8 minutes, or until no longer pink.
Add tomato sauce and bring to a boil.
Add potatoes and carrots. Lower heat, cover, and simmer until meat is cooked. and vegetables are tender. Mixture should be saucy but not overly wet.
Add green peas and raisins. Continue to cook until vegetables are heated through and liquid is reduced. Season with salt and pepper to taste.
Transfer meat filling to a bowl and allow to cool completely.
Divide pie crust into 12 balls. Place each ball between two sheets of parchment paper and with a rolling pin, gently flatten each ball into 5-inch diameter and ¼-inch thickness.
Using a round biscuit cutter or an inverted bowl, cut into the dough by gently twisting to form circles with smooth edges. Trim any excess dough.
On a flat work surface, lay dough circle and spoon about a heaping tablespoon of filling in the middle. Fold the bottom of the dough over filling and with fingers, press edges firmly. Using tines of a fork, press on sides of dough to firmly seal. Repeat with remaining dough and filling.
In a bowl, whisk together eggs, milk and salt.
On a lightly greased baking sheet, arrange prepared empanadas in a single layer and brush top with egg wash.
Bake in a 375 F oven for about 25 to 30 minutes or until lightly browned.
Remove from oven and allow to slightly cool for about 1 to 2 minutes before removing from the baking sheet.

Video

Notes

For a buttery, flaky crust, use VERY cold ingredients. I recommend freezing the butter cubes and chilling the flour for a few minutes to help maintain cool temperatures.
For a tender crust, add ice-cold water sparingly and use just enough amount for the dough to hold together. The dough should not be sticky but shaggy and feel almost dry to the touch.
Chill the dough in the refrigerator for at least 30 minutes before rolling it out, especially during hot weather. Work quickly so the dough doesn’t heat up. If it begins to soften, tear apart, or stick on the work surface, return it to the refrigerator to chill for about 5 minutes.
To prevent gluten formation and toughening of the crust, handle the dough gently and do not over-manipulate.
Drain the meat filling well and allow to cool completely, as the excess moisture and steam might tear the dough.
Do not overstuff the dough lest the pies will break apart.
Braiding the edges together is the traditional way of sealing empanada, but make it easier but pressing them together with the tines of a fork instead.

Nutrition